Really? Do you need another recipe for Beef Burgundy? Yes–if the recipe you have doesn’t specify using boneless beef short ribs. It’s the only cut I know of that comes close to the unctuous, soft, flabby-in-a-good-way meat I experience when I’ve enjoyed the dish in its homeland of Burgundy, France.
You see, many American recipes for this classic call for “beef stew meat,” which is fine for everyday beef stews, but never, in my experience, yields the larger, flab-o-liscious cuts you get in you-know-where. Short ribs have more streaks of fat and connective tissue–and that’s the key to the boldly flavored, spoon-tender, super-moist cuts you get after low-and-slow cooking.
I also use Beaujolais in this dish (check out the recipe and I’ll tell you why), and but you can also use a Pinot Noir from Burgundy (or another Pinot Noir you like). And there’s just no getting around cooking the mushrooms and pearl onions outside of the stew–if you cook the with the meat (as some super-easy recipes have you do), they’ll likely overcook–and they won’t sparkle.
So, if you’ve tried Beef Burgundy and wondered what the fuss was all about, give this version a try. You’ll find out why it became a classic in the first place.
P.S.: Use frozen pearl onions and forget those boiling-and-peeling steps you need to go through with fresh ones. No one will know the difference.